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Pan Mee (Hakka Flat Noodle Soup)

Dec-12-2018
Runa Ganguly
45 minutes
Prep Time
89 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pan Mee (Hakka Flat Noodle Soup) RECIPE

Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. it’s also commonly called also known as Mee Hoon Kuih

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • Pan Asian
  • Simmering
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 1 cup dried anchovies heads removed
  2. Oil for frying
  3. A bunch of mani cai(Star gooseberry leaves)
  4. FOR SOUP:
  5. 1 cup dried anchovies heads removed
  6. 1 pound pork bones
  7. 10 cups water
  8. 3 stalks scallions white part only
  9. Salt to season
  10. for the noodle dough:(ignore if using readymade)
  11. 2 cups all-purpose flour
  12. 1 large egg
  13. 1/4 cup water + 2 tablespoons water
  14. extra flour for dusting
  15. for Ground Pork and Mushroom Topping:
  16. 1 tablespoon oil
  17. 1 clove garlic finely minced
  18. 4 ounce of ground pork
  19. 4 dried Shiitake mushrooms soaked in warm water and stems removed, cut into strips
  20. 1 tablespoon black soy sauce
  21. 1 tablespoon soy sauce
  22. 1 teaspoon oyster sauce
  23. 1 1/2 teaspoons sugar
  24. 1/2 teaspoon sesame oil
  25. white pepper to season
  26. 1/2 cup water
  27. slurry of 1 teaspoon cornstarch + 1 tablespoon water

Instructions

  1. Wash the two cups of anchovies thoroughly with water. Drain and set aside.
  2. Wash the pork bones thoroughly and scald them with some hot boiling water.
  3. Leave the pork bones in the water for a few minutes and then discard the cloudy water.
  4. Rinse again with cold running water to remove all impurities from the pork bones.
  5. Bring the 10 cups of water to boiling point, then add 1 cup of the anchovies,
  6. add the pork bones, and scallions, turn the heat to medium low and slowly boil the soup for over 1 hour, or until the soup is flavorful.
  7. Add more water once the soup evaporated and season with some salt, to taste.
  8. Prepare the dough by combining all the ingredients together
  9. You might add a little bit water or flour to get to the desired consistency. Cover with a damp cloth and rest for an hour.
  10. In the meantime, prepare the Ground Pork and Mushroom Topping by heating up a wok.
  11. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
  12. Add the ground pork and continue to stir-fry and use the spatula to break up the lumps into smaller pieces.
  13. Add the mushrooms and stir to combine well.
  14. Season with all the seasonings and add the water.
  15. Turn the heat to low and braise for about 5 minutes or so.
  16. Add the cornstarch and water mixture to thicken up the sauce
  17. Dish out and set aside.
  18. Prepare the remaining anchovies by frying with some oil, making sure the anchovies are perfectly fried until golden brown in color and crispy.
  19. Bring a pot of water to boil while you prepare the dough
  20. divide the dough into a few portions and flatten the dough with a rolling pin on a flat surface dusted with some flour.
  21. At this point, you can cut the dough into thicker strands of noodles using a knife to make them into broad noodles, or you can just tear the dough into pieces. (you can use a pasta maker for the noodles)
  22. Cook the noodles in the boiling water until they float to the surface or completely cooked. Dish out using a colander.
  23. To assemble a bowl of Pan Mee, bring some soup to boil in another sauce pan and add some mani cai into the soup
  24. Add a dash or two of white pepper.
  25. In a serving bowl, add a portion of the noodles and then pour the soup and mani cai into the bowl.
  26. Add the ground pork and mushroom topping and the fried anchovies.
  27. Serve immediately with cut red chilies and soy sauce.

Reviews (1)  

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Shelly Sharma
Dec-12-2018
Shelly Sharma   Dec-12-2018

I will surely try this.

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